Buy all ingredients right below the recipe
For the Potato Salad
- 750g potatoes
- 100ml beef broth
- 20g table vinegar
- 1 pinch powdered sugar
- 2 tbsp onion
- Vegetable oil
- 2 tsp mustard
- Salt
- Pepper
For the Sauce
- 1 tsp chopped gherkin
- 1 tsp capers
- 1 tsp chives
- 1 tsp onion
- 100g mayonnaise
For the Carp
- 8 pieces carp, 80g each
- 3 eggs
- Flour
- Breadcrumbs
- Salt
- Vegetable oil for frying
- Lemon slices
- Parsley for garnish
Prepare Potato Salad
- 1For the salad, peel, cook, and slice the potatoes.
- 2Mix the powdered sugar, onions, and table oil and carefully combine with the potatoes. Then thoroughly whisk the vinegar, beef broth, mustard, salt, and pepper and pour over the potatoes. Gently mix everything and taste again before serving.
Prepare Tartare Sauce
- 1For the tartare sauce, finely chop all ingredients and mix into a spicy, not too thick mayonnaise.
Prepare Carp
- 1For the carp, cut off the tail end and any overly thin parts, wash the remaining carp, and pat dry thoroughly.
- 2Season the carp pieces with salt and bread them with flour, eggs, and breadcrumbs.
- 3Fry the carp in 160 °C hot vegetable oil for about six to eight minutes, depending on the thickness of the fillets.
- 4Afterward, pat the carp dry with kitchen paper, garnish with lemon slices and parsley, and serve with the homemade potato salad and tartare sauce.
